The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Lentil & courgette hotpot
Our vegan version of a classic British dish makes for a heart-warming midweek supper. Lentils are mixed with mushrooms, red pepper and onion in a garlicky, herby, lightly spiced tomato sauce, then topped with courgettes and grilled until golden. Gorgeous!
Plants 8
SWK: Source of protein
SWK: High fibre
Serving size
Ingredients
- 120g chestnut mushrooms
- 1 pepper
- 1 sweet potato
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 2 courgette
- 4 tsp garlic, rosemary & thyme (Garlic, Salt, Rosemary, Thyme, Citric Acid E330.)
- 1 tbsp dried oregano (Dried Rubbed Oregano 100%.)
- 1 onion
- 1 chilli
- 230g lentils (Cereals Containing Gluten) (Rehydrated lentils, water, tomato paste, salt, antioxidant: ascorbic acid)
- 1 tsp ground cumin
- 200g passata (tomatoes, salt, citric acid)
Nutritional Information
Calories: 359
Protein: 14g
Carbs: 70g
Fat: 2.9g
Ingredients
- 2 sweet potato
- 240g chestnut mushrooms
- 2 pepper
- 2 onion
- 1 chilli
- 460g lentils (Cereals Containing Gluten) (Rehydrated lentils, water, tomato paste, salt, antioxidant: ascorbic acid)
- 8 tsp garlic, rosemary & thyme (Garlic, Salt, Rosemary, Thyme, Citric Acid E330.)
- 2 tsp ground cumin
- 1 tbsp dried oregano (Dried Rubbed Oregano 100%.)
- 400g passata (tomatoes, salt, citric acid)
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 3 courgette
Nutritional Information
Calories: 349
Protein: 13g
Carbs: 68g
Fat: 2.7g
Lentil & courgette hotpot
Our vegan version of a classic British dish makes for a heart-warming midweek supper. Lentils are mixed with mushrooms, red pepper and onion in a garlicky, herby, lightly spiced tomato sauce, then topped with courgettes and grilled until golden. Gorgeous!
Cook time:
40 mins
Cuisine:
Italian
Food group:
Vegan
Allergens: Celery
Cooking Instructions
Get the wedges in the oven
- Heat your oven to 240ºC/fan 220ºC/gas 9.
- Cut the sweet potatoes into wedges. Put them on a baking tray lined with baking paper and spritz with cooking spray. Roast for 20-25 mins until soft and golden.
Ace the base!
- Meanwhile, thinly slice the mushrooms. Deseed the peppers and dice into roughly 1cm squares. Peel and finely dice the onions, then finely dice the chilli (deseed for less heat).
- Spritz a large non-stick frying pan with cooking spray and put it over a medium heat. Fry the mushrooms, peppers and onions for 5-7 mins (6-8 mins for 4 portions) until softened.
Sort that sauce
- Drain and rinse the lentils.
- Add the chilli (to taste), lentils, garlic, rosemary & thyme paste, cumin and oregano to the pan, stir well and cook for 2 mins.
- Add the passata. Crumble in half the stock cube and pour in 100ml water (use all the stock and 150ml water for 4 portions). Simmer for 5-7 mins until thickened slightly.
Finish & serve
- At the same time, switch the oven to grill setting and heat to high. Slice the courgettes into roughly ½cm-thick discs.
- Spoon the lentil mix into a baking dish and top with the courgette discs, overlapping them slightly. Spritz with cooking spray, lightly season and grill for 8-10 mins, until the courgettes are soft and golden brown, then serve with the wedges.